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Imperial Stout

I just found that I hit a point where I was using so much grain and the returns weren't there. 1.070 was achievable but since going to a 120 minute boil I've got over 1.090 without much more grain.

What sort of gravities are you taking about?

Imperial Stout

Sounds like a good plan! You just need to get that first mash going nice and early and it isn't too bad a day. I've done double brew days where I didn't mash in until after 10 and was still done by 8. Even though the first mash and boil are long it doesn't mean the second round have to be! Let us kn...

Imperial Stout

That most recent recipe looks good. It is not unusual to have around 10% roast barley in a RIS so the combo of RB and choc should be fine. The other specialties look ok to me. I would question the need for the late hops. Most of these beers will need a minimum of 6 months in the bottle before drinki...

biabacus' strike temp is way lower than what Northern Brewer

If you are going to start designing your own recipes then a smash is an awesome way to go and my very first biab was a Maris otter and Amarillo smash. But depending on you lhbs and whether you have acv as to a mill designing recipes could be more difficult so buying a premise recipe can help you lea...

biabacus' strike temp is way lower than what Northern Brewer

Just at a glance there is plenty of info missing from the recipe that would be necessary to copy it into the biabacus. I'm on my phone so can't try it now but might have some time later today to have a look. It has a grain bill and a target gravity so that gives you some information. It also gives y...

Headspace in no-chill cube

I think you can remove most of the air from a cube but with handles on top it is practically impossible to remove all the air from a cube, at least with the cubes I have there is no fill angle that completely fills the cube with wort and no air. You can get it down to a very small amount but not zer...

Transfering wort to fermenter : with or without trub ?

You would maybe recover some wort from the hops but I would be surprised if it had any noticeable difference on the flavour, aroma or bitterness of a beer. My understanding is that most of the volatiles are absorbed into the wort fairly quickly so squeezing wouldn't increase this. And while efficien...

High gravity BIAB

It was mally that suggested adding additional grain to the second batch, I was just following that thought along! Will definitely give this a go next time I brew. I am thinking that it would be possible to do an IPA and a mild on the same day by adding some chocolate malt and maybe some abbey to the...

High gravity BIAB

My plan is to have a second kettle in the near future which will be a converted 50L keg, hopefully with an electric element so it should be easy to heat that up to whatever temp I am aiming for and just move the bag across. It's always seemed like a bit of a waste using so much grain for 20L of beer...

High gravity BIAB

What was the initial grain bill and volume of the first mash? Good to hear that it can be done, it felt like there would a way to do it but was thinking about maybe doing a second mash out so a 15-20 minute steep at 78C. Given I would have already done a mash out there shouldn't be additional conver...

High gravity BIAB

One of the frustrations I have found with BIAB was that I was struggling to make high gravity beers. This is only a minor concern as I rarely brew high gravity but from time to time the situation arises and I want to give it a go. My current situation was that I have a yeast cake for a saison/Brett ...

Mini BIAB

That's a good link to the thread about chilling. To clarify my point about calculating no chill and cube additions I was talking about common ways that Brewers estimate them rather than whether or not there was scientific evidence to support that. As is stated in the linked post the calculation meth...

Mini BIAB

Have to disagree with this. Conversion of alpha acids is based on time and temperature as well as the gravity of the wort. The general consensus is that 60 minutes at boiling is full utilization meaning no additional bitterness will be obtained from a longer exposure to boiling wort. Conversion of a...

Mini BIAB

With faster chili for wouldn't you get less bitterness and more flavour/aroma from hops due to less time spent at optimal temp for conversion of alpha acids?

Otherwise advice is sound.

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